foodbrewedbbqd: Some appetizers for a friend’s birthday party. Sauerkraut balls with sauce cream mustard dipping sauce and Buffalo fried Brussels sprouts.

As usual, with the leftover smoked ham, I made soup. Since I had a lot of ham left I did both split pea and 15 Cajun bean. I used the ham bone in the bean soup. Both turned out great!

Easter,or cheap ham day to some of us, dinner. Did Amazing Ribs’ recipe for smoking ham on the Pit Barrel Cooker. It turns the cheapest of hams into the best tasting ham ever. Has a spicy apricot glaze – Chris Lilly’s recipe. Was served with scalloped potatoes and green bean casserole.

Smart shoppers with freezer space buy corned beef on sale after St. Patrick’s Day! Got two for a third off regular price. We cooked one up in the crock pot and put another in the chest freezer for future pastrami makings.

Tried Michael Simon’s chicken lo mien recipe for the first time. Very good!

Some appetizers for a friend’s birthday party. Sauerkraut balls with sauce cream mustard dipping sauce and Buffalo fried Brussels sprouts.

I think slicing the jalapenos in half is becoming my favorite way of making stuffed poppers. It really cooks everything evenly. Cream cheese, shredded Mexican cheese, bacon wrapped. Mmmm

Took advantage of some warm weekend weather a few weeks ago and smoked chickens on the Pit Barrel Cooker again with grilled cabbage and beans. Also, did grilled artichokes for the first time. Not sure why it took me so long! Guess I just couldn’t grasp the cleaning out the choke part. Not that hard….

Better late than never. Happy St. Patrick’s Day!

3-12-17. Weekend grub. Finally fired up the Pit Barrel Cooker on Saturday and smoked two meatloaves (Betty Crocker recipe with horseradish) and​ a corned beef brisket that I made into pastrami for reubens on Sunday. The pastrami takes three days to make, but we’ll worth the effort. It was on the smoker for about nine…